On Mon, 15 Apr 2019 13:57:29 -0700 (PDT), dsi1
> wrote:

>On Monday, April 15, 2019 at 9:56:05 AM UTC-10, jay wrote:
>> On 4/15/19 1:22 PM, wrote:
>> > On Mon, 15 Apr 2019 12:21:19 -0600, jay > wrote:
>> >
>> >> On 4/15/19 9:00 AM, Ed Pawlowski wrote:
>> >>> I mentioned about the Kampot pepper about a week ago.* I did another
>> >>> taste test today. One of the best ways to taste pepper is to put some on
>> >>> watermelon.* So, since we have the melon, I did a comparison.
>> >>>
>> >>> Our normal pepper mix is about 70% Tellicherry black pepper. 10% each of
>> >>> white, pink, green.* The others are more for looks than taste.
>> >>>
>> >>> So, on one piece of watermelon I put the usual blend, the other I put
>> >>> the expensive Kampot.* My finding were each was much different.* The
>> >>> blend of peppers had nice flavor and no real heat.* The Kampot had
>> >>> little flavor, but much more heat.
>> >>>
>> >>> On a 1 to 10 scale for heat, I'd put the blend at barely a 2, the Kampot
>> >>> a 5, cayenne would be a 10.
>> >>
>> >> I'm a pepper lover and not seen or tried Kampot. Do you have a good
>> >> source? Since it is expensive how are you using it .. with what foods?
>> >> Thanks.
>> >>
>> >> jay
>> >
>> > I'm a peppercorn lover, I'm not an affectionado of hot chili peppers
>> > however I love bell peppers, waw or cooked. The only peppercorns I
>> > crind are black tellicherry and white peppercorns but never mixed
>> > together. There are many dishes that benefit from white peppercorns,
>> > most Asian dishes, seafood, and egg dishes.... I much prefer white
>> > pepper with an omelet, the flavor is a great enhancement and who needs
>> > all those black specks om their eggs, blech. This is a great buy:
>> > https://www.amazon.com/Badia-White-P...70_&dpSrc=srch
>> >
>>
>> I like most all peppers and especially chile peppers. I didn't know eggs
>> could be consumed without those beautiful black specks all over them. I
>> particularly like the pepper specks ground extra fine on eggs. (: White
>> peppers is a unique flavor and has a good look (invisible) on certain
>> white dishes. I looked at Penzeys site for Kampot but didn't find it.
>>
>> Good link, thanks. Thats a lot of white pepper for the money!
>>
>> jay
>
>Beautiful black specks? I've never thought of it that way.
>
>I've never tried white pepper. Maybe I'll try it someday if I can get my paws on some cheap. The Chinese like to cook with white pepper. I can't say why.

Because it doesn't create black specks, reminiscent of cockroach poo?